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Chili Oil


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Chili Oil


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Chili Oil

Make your own infused chili oil and pack up with some other foodie treats for the perfect edible gift. By mixing olive oil with neutral flavored oils such as safflower or canola, you not only save money, but the chili flavor will be more intense.


  • Prep Time : 5 min
  • Cook Time : 7 min
  • Ready Time : 12 min


1 cup


  • 1 small red chili pepper, finely chopped or 1 tablespoon dried crushed red pepper flakes
  • 1/2 cup olive oil
  • 1/2 cup neutral oil (such as safflower or canola)
  • 1 large sprig fresh thyme or rosemary (optional)
  • 1 elegant glass jar with an airtight closure


Place all ingredients in a small saucepan and mix well. Cook over low heat until it reaches a temperature of 180˚F, about 5-7 minutes. Remove
from heat and allow to cool for 2 hours or until it reaches room temperature.
Strain the oil through a very fine sieve and carefully pour into desired jar. Refrigerate until ready to gift. Flavored oil will last well up to a month. Don’t forget to make a nice label to identify and date your gift.

As seen in Joy of Kosher with Jamie Geller (Bitayavon Summer 2012) – Subscribe Now





One Response to Chili Oil

  1. Easy enough to do and a lot cheaper than bottled chili oil

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